中文摘要：

采集10个枸杞品种的果实,检测其氨基酸含量,运用方差分析和LSD检验方法进行品种间氨基酸含量的差异比较。结果显示：宁杞4号总氨基酸含量最高,每100 g干果中含11.16 g,0901总氨基酸含量次之,每100 g干果中含10.86 g。宁杞4号和0901中的天门冬氨酸、丝氨酸、谷氨酸、甘氨酸、苯丙氨酸等5种氨基酸含量相当,是所有品种中的最高含量（P〈0.05）;0901中的苏氨酸、亮氨酸、赖氨酸、组氨酸、精氨酸、胱氨酸等6种氨基酸是所有品种中的最高含量（P〈0.05）。必需氨基酸、药用氨基酸、增香剂型氨基酸含量较高的品种为宁杞4号和0901。

英文摘要：

Objective： The amino acid contents in dried fruit of ten cultivars of Lycium barbarum were determined and the differences of amino acid contents among the ten cultivars were statistically analyzed by using the methods of One-Way ANOVA and LSD. Results： Ningqi No. 4 has the highest total amino acid content, per 100 g dried fruit contains 11.16 g, 0901 has the second highest total amino acid content, per 100 g dried fruit contains 10.86 g. Ningqi No. 4 and 0901 are equal on 5 kinds of amino acids contents（aspartic acid, glutamic acid, glycine, serine and phenylalanine）, and the contents are the highest among the ten cultivars（P0.05）. 0901 have the highest contents of 6 kinds of amino acid（threonine, leucine, lysine, histidine, arginine and cystine） among the ten cultivars（P0.05）. Total essential amino acids, medicinal amino acids and the fragrance-producing amino acid contents are comparatively higher in Ningqi No. 4 and 0901 than those in the other cultivars.